Kurasu
烘焙商推荐冲煮法
粉量
水量共 200ml
14g
0:40
2:30
- 1Bloom40ml → 40ml0:40
- 2Pour 260ml → 100ml0:30
- 3Pour 350ml → 150ml0:30
- 4Pour 4 / drawdown50ml → 200ml0:50
补充: Final drawdown. Kurasu specifies 2:30 overall and the last pour at 1:40 over 10 s; the remaining seconds in the last step are ours.
Kurasu — HARIO V60 cafe recipe (2022) ↗水量随粉量重新计算。时间不变——那是烘焙商的指示。